Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly cookbook review.

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Spinach Apple Salad with Toasted Walnuts

Feb. 14, 2013
11:10 a.m.

2 Opal apples

5 ounces baby spinach

1/3 cup dried tart cherries

3 tablespoons extra virgin olive oil

2 tablespoons white balsamic vinegar

2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme, crushed)

1 teaspoon lemon zest, freshly grated

Salt to taste

Ground pepper to taste

1/3 cup (about 2 ounces) goat cheese, crumbled

1/2 cup chopped walnuts, toasted

Core apples, and cut into thin slices (about 16 per apple). Place spinach in a large bowl; remove long stems and any bruised leaves. Add cherries and half of apples and set aside.

In a small bowl, whisk together olive oil, vinegar, thyme, lemon zest, salt and ground pepper to taste. Toss spinach, apples and cherries with just enough dressing to coat. Top with remaining sliced apples, goat cheese and toasted walnuts.